About the Dish
Gobhi Matar Paneer Spicy is a bold and flavorful vegetarian dish that blends the delicious taste of cauliflower (gobhi), peas (matar), and paneer in a spicy, aromatic gravy. This dish is a twist on traditional Indian curry recipes, bringing together familiar ingredients in a new way to create a dish that’s rich in flavor and textures.
The dish is made by cooking cauliflower and peas with cubes of paneer (Indian cottage cheese), which soak up the spices beautifully, creating a hearty, comforting meal. The gravy is made with onions, tomatoes, garlic, and a combination of Indian spices like cumin, coriander, garam masala, and red chili powder, giving it a deep, spicy flavor. This dish is both satisfying and nutritious, thanks to the cauliflower and peas, which provide fiber, vitamins, and a burst of freshness.
Gobhi Matar Paneer Spicy is popular across India, particularly during colder months when people crave warming, hearty meals. The richness of paneer combined with the earthiness of gobhi (cauliflower) and the sweetness of peas balances out the heat of the spices, making it an ideal accompaniment for roti, naan, or even rice. Its bold flavors make it a favorite in Indian homes and restaurants alike, and it’s often served during festive occasions and family gatherings.This dish can be customized to suit various spice levels, whether you prefer it milder or with an extra kick. It’s also a great option for those looking to enjoy a fulfilling vegetarian meal with a combination of textures, from the soft and creamy paneer to the tender cauliflower and peas.
Recipe
Ingredients
Directions to make
For the Curry
- 1 medium cauliflower (cut into small florets)
- 1 cup green peas (matar)
- 200g paneer (cubed)
- 2 medium onions (finely chopped)
- 2 medium tomatoes (pureed)
- 1 tablespoon ginger-garlic paste
- 2-3 green chilies (slit)
- 1 tablespoon oil or ghee
- 1/2 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon garam masala powder
- Salt to taste
- 1/2 teaspoon kasuri methi (dried fenugreek leaves) – optional, for extra flavor
- Fresh coriander leaves (for garnish)
For the tempering (optional)
- 1 tablespoon oil
- 1/2 teaspoon cumin seeds
- 1 dried red chili (optional)
Prepare the Ingredients
- Boil the cauliflower and peas: In a pan, bring some water to a boil, add the cauliflower florets and peas, and cook them for 3-4 minutes until they are tender but not mushy. Drain and set aside.
- Cube the paneer: Cut the paneer into medium-sized cubes. If you prefer it crispier, you can lightly fry the paneer cubes in a little oil and set them aside. Otherwise, they can be added directly to the curry.
- Heat oil or ghee in a large pan or wok over medium heat. Add cumin seeds and let them splutter for a few seconds.
- Add the finely chopped onions and sauté until they turn golden brown.
- Add the ginger-garlic paste and sauté for 1-2 minutes until fragrant.
- Add the pureed tomatoes to the pan. Cook the mixture until the oil begins to separate from the tomato base (around 5-6 minutes).
- Now, add the turmeric powder, coriander powder, red chili powder, and salt. Mix well and cook for another 2-3 minutes.
- Add the boiled cauliflower florets and peas to the pan. Stir well to coat the vegetables with the spices.
- Add the paneer cubes and gently mix to combine everything without breaking the paneer.
- If the curry looks too dry, you can add a little water to adjust the consistency. Cook for another 5-7 minutes to let the flavors meld together.
- Sprinkle in the garam masala powder and kasuri methi (optional). Stir everything gently and cook for another 2 minutes.
- Garnish with fresh coriander leaves for a burst of freshness and color.
